If there was one thing I loved when I was little, it was snickerdoodle cookies. They always reminded me of eating toast with cinnamon and sugar, another childhood favorite. Both were buttery, sweet, and full of cinnamon. When I saw this recipe for snickerdoodle bread, it seemed like the perfect marriage of sweet snickerdoodle cookies with warm bready goodness from cinnamon toast.
This bread was pretty darned tasty. It was moist, not too sweet, and had ribbons of cinnamon throughout. It was very similar to a streusel. It was even more decadent when I slathered it with butter and put it under the broiler for a minute or two. It was slightly toasty and delicious. I savored it with a cup of joe from my new coffee press. Yum!
½ cup unsalted butter, softened
1 cup sugar, divided
½ cup light brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup plain greek yogurt
3 teaspoons cinnamon
¼ cinnamon sugar mixture
¼ cup flour
¼ cup light brown sugar
4 tablespoons butter, cold and cut into small cubes
- Preheat oven to 350°F. Spray a 5 x 9 inch pan with non-stick spray and set aside.
- In a bowl, cream together butter, sugars, eggs and extract. In a small bowl, combine 3 teaspoons of cinnamon and ½ cup sugar.
- In a separate bowl, combine flour, salt, baking powder and baking soda. Carefully add dry ingredients to wet ingredients. Stir in yogurt until completely incorporated. Pour ¼ of the batter into bread pan.
- Sprinkle with a tablespoon of sugar mixture. Top with ¼ of the batter and again sprinkle a tablespoon of sugar mixture. Reserve ¼ cup of cinnamon sugar remaining. Repeat twice (you will have four layers of batter). Swirl batter with a long skewer or a knife (make sure you give it a good swirl!).
- Using a pastry blender or fork, combine remaining cinnamon sugar mixture, flour, brown sugar, and butter until you have crumb texture. Sprinkle over bread.
- Bake bread for 50 minutes or until a toothpick inserted in the center comes out with loose crumbs. Remove to a cooling rack for 10 to 15 minutes. Remove from pan and let cool completely.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.